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On Food and Cooking: The Science and Lore of the Kitchen
Taste for Makers
paulgraham.com
Try the experiment of chewing on an oregano leaf, or a clove, or a vanilla bean. The result is far from pleasurable! When eaten as is, most spices and herbs are acrid, irritating, numbing.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Foods are mostly built out of just four kinds of molecules—water, proteins, carbohydrates, and fats. And their behavior can be pretty well described with a few simple principles. If you know that heat is a manifestation of the movements of molecules, and that sufficiently energetic collisions disrupt the structures of molecules and eventually break... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
But to Andy’s surprise, after testing, his chemists concluded that since Paul’s dressing consisted of oil and vinegar and contained mustard, those elements combined to form a natural gum.